Slice the chicken breasts into thin strips. Season them with garlic powder, onion powder, paprika, salt, and black pepper.

Place the flour in a shallow dish. In another dish, pour the buttermilk. Finally, place the panko breadcrumbs in a third dish.

Dip each chicken strip first into the flour, then the buttermilk, and finally the panko breadcrumbs, ensuring they are well-coated.

In a large skillet, heat vegetable oil over medium heat. Fry the chicken strips until they are golden brown and crispy on all sides, about 5-7 minutes. Drain on paper towels.

While the chicken is frying, cook the bacon in a separate pan over medium heat until crispy. Drain on paper towels and crumble into pieces.

Lay the flour tortillas flat and spread a tablespoon of ranch dressing on each one.

Assemble the wrap by layering shredded lettuce, diced tomatoes, cheese, fried chicken strips, and crumbled bacon in the center of each tortilla.

Fold in the sides of the tortilla and roll up tightly.

Slice each wrap in half and serve immediately.